Factors Controlling Gas Cell Failure in Bread Dough-Reference-Cited by-同舟云学术

Factors Controlling Gas Cell Failure in Bread Dough

Published:1998-09 Issue:5 Volume:75 Page:585-589
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hayman D'Anne¹²,Sipes Kelly¹³,Hoseney R. C.¹⁴,Faubion J. M.¹⁵

Affiliation:

1. Graduate research assistant, graduate research assistant, professor, and professor, respectively, Department of Grain Science and Industry, Kansas State University.

2. Present address: Kellogg Company, Battle Creek, MI.

3. Present address: 12224 W. Road 25, Manter, KS.

4. Corresponding author. Present address: R&R Research Services, Manhattan, KS. E-mail: r_and_r@kansas.net

5. Present address: American Association of Cereal Chemists, St. Paul, MN.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference19 articles.

1. UNIAXIAL COMPRESSION OF A HARD WHEAT FLOUR DOUGH: DATA ANALYSIS USING THE UPPER CONVECTED MAXWELL MODEL

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